Tiger Salad recipe
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Ingredients
- ½ English cucumber 1 ¼ teaspoons salt, divided 3 large green onions, white and tender green parts only 1 large green bell pepper 1 large red bell pepper 2 tablespoons unseasoned rice vinegar 1 ½ tablespoons toasted sesame oil ¼ teaspoon crushed red pepper flakes 2 cups chopped fresh cilantro, leaves and stems
Nutrition Info
- 54.3 caloriescarbohydrate: 4.9 gcholesterol: : -fat: 3.7 gfiber: 2 gprotein: 1.3 gsaturatedFat: 0.5 gservingSize: -sodium: 495.5 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Tiger Salad
Directions
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Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.